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Discovering the Speck
Speck is a traditional salami from the Trentino Alto Adige Italian region. The first references to this salami date back to 1200, however, the term Speck, a term of German origins that refers to the lard, was spread in the 18th century.
It is a salami typically produced in the Trentine farmhouses, where the farmers preserved it to guarantee food stocks during the cold winters.
The realization of the salami blended different traditions: the smoking tradition, technique that originated from the north and the seasoning tradition, a mediterranean technique.
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